- 500 g penne pasta
- 2 tablespoons pine nuts
- 1/2 cup Hellmann's Real Mayonnaise
- 1/3 cup basil pesto
- 2 tablespoons fresh lemon juice
- 1/4 cup grated Parmesan
Cook pasta in a large saucepan of boiling water following packet directions or until al dente. Drain and refresh under cold running water. Transfer to a large bowl.
Meanwhile place pine nuts into a large non-stick frying pan. Cook over medium heat for 2 minutes, stirring regularly or until golden brown. Transfer to a bowl. Set aside to cool.
Combine Hellmann’s Real Mayonnaise, pesto and lemon juice in a bowl. Pour over pasta, toss to coat. Sprinkle with parmesan and pine nuts. Serve.